chipotle peach seitan

Honestly, I think this is the best thing we've made in a while. The photo doesn't do it justice. Sweet peaches and smoky chipotle are in perfect harmony. Slather on some garlic aioli and top with avocado and you've got yourself one hell of a sandwich! The kind of sandwich that makes you mumble "Damn, this is good!" while you've got a big bite of it in your mouth. Didn't your mother teach you not to talk with your mouth full?!


Ingredients:
1 Tbsp olive oil
3 peaches, pitted and sliced into eighths
2 chipotle peppers in adobo sauce, minced
2 packages seitan, cut into thin strips
1/4 cup ketchup
1.5 Tbsp brown sugar
1/8 tsp liquid smoke

Heat the olive oil in a pan over medium-low heat. Add in the peaches and chipotles and cook until the peaches begin to soften, about 5 minutes. Add in the seitan and stir until heated through. Next add the ketchup, brown sugar and liquid smoke and cover the pan. Allow to simmer for about 10 minutes until everything is hot and moist. (Ha! Hot & moist. I'm a 12 year old boy.) Toast your bread, spread on some garlic aioli or Vegenaise, top with the chipotle peach seitan and then with avocado. If you can resist, allow to cool slightly before devouring. Makes enough for 4 sandwiches, or ditch the bread and serve over rice.

caramelized peach yogurt bottoming

I used to LOVE fruit on the bottom yogurt, I guess I still do, but I really don't want all that sugar syrup, or *GASP* HFCS so early in the morning. Just putting fruit in yogurt is nice, but was getting kind of boring, I miss that depth of sweetness from all the junk in there, so I needed to make something that would be even better- tasting, and for me. Not only was it good, it was soooo easy. I (Kenny) can't wait to do more yogurt bottomings as the fruit keeps coming this summer!

Ingredients:
3 peaches, cored and cut into 1/2 inch chunks
1 Tbsp ground ginger
1 Tbsp Earth Balance
Your favorite yogurt. Mine is Wildwood Unsweetened Soyogurt.

Melt the Earth Balance in a saute pan set to medium heat. Add peaches and saute for 10 minutes stirring often. Toss in the ginger and cook for an additional 10 minutes, while continuing to stir. The peaches will start to get a little brown, don't worry, if you watch them they won't burn, and we want the caramelization. After they are done, cool and store in the fridge until breakfast. I have eaten this for the past 2 days, and I am totally hooked. I can't wait for more fruit!

peach and plum sauce

Ingredients:
3 peaches, stones removed, roughly chopped
6 plums, stones removed, roughly chopped
2 cups red wine, we used SheBang!, its made by our upstairs neighbor Morgan
1/2 red onion, sliced
1 Tbsp canola oil
1 Tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper

In a large sauce pan heat oil on medium, when it gets hot, add the onions, salt, and pepper, and saute for 6 minutes. Add in the fruit and wine, cover and simmer for 20 minutes until the peaches have completely softened, and are mushy. Strain into a bowl, getting all the chunks out, and return the liquid to the sauce pan set to medium heat again. Reduce the liquid by half, about 13-15 minutes, and whisk in the butter. Serve immediately with pork, beef, or as a topping for ice cream!

We had a little backyard BBQ and served our amazing sweet, tangy peach & plum sauce with brined pork loin and olive oil smashed green garlic potatoes.


We also made way (WAY!) too much polenta the other day by accident, so we cut the leftovers into wedges and grilled them with some red onion and a drizzle of balsamic vinegar.